03 October 2026 · Vol. XXXIV · № 12.328 Get the letter Search Saved

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The custard dessert has a luxurious feel thanks to its layers. It is decorated with alternating dark and light●5 fragrant apple cookies that will fill the whole house with warmth●Kitchen refresh: Outdated trends to avoid●Reiwa's Gourmet King, Ryū Hamasaki, takes notice! A salt ramen of ramen specialty shop quality found at a soba restaurant in Kitashinchi●When Far Eastern citrus meets gin and tonic: the Calamansi & Tonic recipe●Sticking cloves into a lemon: an increasingly popular old wives' remedy●Chicken broth turns cloudy easily. Slow cooking, skimming off the foam, and proper straining will help●Juan Arbelaez, Colombian chef: “To ripen an avocado quickly, put it in a brown paper bag and slip the fruit inside.”●How to Make Cheesy Eggs?●The ingredient that replaces milk in scrambled eggs and changes everything, according to a culinary expert●The custard dessert has a luxurious feel thanks to its layers. It is decorated with alternating dark and light●5 fragrant apple cookies that will fill the whole house with warmth●Kitchen refresh: Outdated trends to avoid●Reiwa's Gourmet King, Ryū Hamasaki, takes notice! A salt ramen of ramen specialty shop quality found at a soba restaurant in Kitashinchi●When Far Eastern citrus meets gin and tonic: the Calamansi & Tonic recipe●Sticking cloves into a lemon: an increasingly popular old wives' remedy●Chicken broth turns cloudy easily. Slow cooking, skimming off the foam, and proper straining will help●Juan Arbelaez, Colombian chef: “To ripen an avocado quickly, put it in a brown paper bag and slip the fruit inside.”●How to Make Cheesy Eggs?●The ingredient that replaces milk in scrambled eggs and changes everything, according to a culinary expert●

The Exchange & The Counter

A Mediterranean Wood-Fire Grill Readies to Heat Up Green Valley Ranch

A Mediterranean Wood-Fire Grill Readies to Heat Up Green Valley Ranch

More changes are coming to Green Valley Ranch in Henderson, with a Mediterranean grill joining the casino’s evolving roster of new restaurants.

The new restaurant from Blue Ribbon Restaurants and Station Casinos will be located within GVR’s new promenade. The centerpiece of Ortikia is an open kitchen with a fire grill and rotisserie and a wood-burning oven. Expect Mediterranean fare like salt-baked and grilled seafood, rotisserie-cooked meats, and grilled vegetables. Ortikia will serve dishes like lavraki sea bass with anchovies and saffron and features a seafood counter and crudo bar, plus Greek desserts.

The main dining room is adorned with a curved ceiling and chandeliers, booth seating, and a bar and lounge area. Ortikia will be open starting on June 3, Sunday through Thursday from 5 p.m. to 10 p.m. and Friday and Saturday from 5 p.m. to 11 p.m.

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From animal to table

From animal to table

Prepare pear compote quickly and easily. The acid will protect the fruit from browning

Prepare pear compote quickly and easily. The acid will protect the fruit from browning

Use your mushroom harvest to make a fragrant mixture. It's great on toast, with meat, and as a stock for the winter

Use your mushroom harvest to make a fragrant mixture. It's great on toast, with meat, and as a stock for the winter

Blackberries still need care after harvest. Three steps will prepare them for the next season

Blackberries still need care after harvest. Three steps will prepare them for the next season